Ready to switch up Taco Tuesday and never look back? These hearty and delicious whole food vegan tacos go fast so maybe make double (don't say we didn't warn ya).
Super Easy Vegan Chili Tacos
lunch / dinner
Caroline DiNicola Fawley
Hot take: sweet potatoes and black beans were made for each other. Need proof? These super easy vegan chili tacos.
Made with MamaSezz Millie's Chili, the classic weeknight dinner you know and love gets a healthy spin with minimal prep because we made the delicious vegan chili for you! Whip these up for Meatless Monday, Taco Tuesday, five days in a row — whatever floats your taco boat.
(Oh, and they're ready in just 11 minutes so long live Taco Night!)
Heat your MamaSezz Millie's Chili for a few minutes in the microwave or on the stovetop.
Heat your MamaSezz Brown Rice rice up and toss with chopped green onion, and the juice from 1/2 a lime.
Optional: mix in sea salt, garlic powder and black pepper to the rice.
Heat up your corn tortillas in the microwave, on the stovetop, or in the oven until warm.
Stuff corn tortillas with your warm seasoned rice, your MamaSezz Millie's Chili, and avocado, then top with arugula.
Calories 810, Fat 21 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbs 142 grams, Fiber 25 grams, Sugar 11 grams, Protein 21 grams